Anzac Day 2020 falls on Saturday this year, and with us being in the time of COVID-19, there will be plenty of time for reflection. There will also be plenty of time to mark this day with a fresh batch of Anzac biscuits.
This Anzac Day we are sharing our recipe with you - if you have trouble picking up the ingredients, we've made up jars of all the dry ingredients for you to purchase - you just need to get your hands on some butter and golden syrup, which are both still readily available at your corner shop. They really don't take long to make, so you can have them in the oven and ready to eat warm with a cup of tea or coffee in no time.
There are two schools of though on the texture of Anzac biscuits - crunchy or chewy? We decided to ask our customers via poll and chewy was the resounding response, but there were a few out there who prefer them crunchy. We make ours quite large, and measure them at 125g per biscuit. If you make them smaller at home, there's a greater chance of them being crunchy, so I'd go bigger, especially if you like them a deep golden brown.
Recipe - makes 8 - 9 large biscuits (weighed at 125g each before baking)
2 cups plain flour
2 cups rolled oats
2 cups desiccated coconut
1/2 cup caster sugar
1 cup brown sugar
4 tbs golden syrup
4 tbs water
1 tsp bicarbonate of soda
Preheat your oven to 160C for fan ovens, 170C for conventional oven. Line baking trays with paper.
Combine all the dry ingredients in a large bowl, EXCEPT the bicarb of soda.
In a small saucepan, melt the butter together with the golden syrup and water. Once it has all melted, add the bicarb of soda. Add these wet ingredients to the dry and use a big spoon, or your hands, to combine all the ingredients well.
Roll the mix into balls. you can weigh them on kitchen scales so they look nice and even (and so they cook at the same time). At Saint John Espresso we make big 125g biscuits, but you could make them half that size or somewhere in between. You could even just make one and test it if you were really aiming for perfection. Once you have rolled them into balls flatten them out and make them nice and round, and about 1cm high.
Cook for 8-10 minutes and check to see how the biscuits are cooking, and then cook for another 8 - 10 minutes (less if they are smaller) until golden brown. We aim for the biscuits to be dark golden brown with white flecks of the oats showing through.
Let them cool so that they firm up, and share them with your neighbours!